The Myrtle Reed Cook Book

This work presents a practical domestic manual that pairs brief essays on meal philosophy and table presentation with an extensive, organized collection of recipes. Material is arranged by breakfast and luncheon needs, ingredients, and cooking methods, covering fruits, cereals, fish, shellfish, meats and poultry, eggs, breads and pastries, vegetables, sauces, salads, soups, sandwiches, beverages, and desserts. It emphasizes substitutions, quick and raised breads, and many alternative preparations for common foods, and includes menus, canapés, and an index to facilitate everyday planning and service.